Easy Penne alla Vodka Recipe Two Ways
This easy penne alla vodka recipe offers a versatile take on a classic Italian dish, perfect for busy weeknights or elegant gatherings. With a creamy vodka tomato sauce, you can enjoy it as a traditional pasta dish or transform it into a rich and cheesy pasta bake.
Equipment
- Large saucepan
- Immersion blender or regular blender optional
- Baking dish (for pasta bake version)
Ingredients
- 4 tablespoons salted butter
- 2 garlic cloves minced or grated
- ½ teaspoon crushed red pepper flakes
- ½ cup vodka
- 1 28-ounce can crushed tomatoes
- ½ cup sun-dried tomatoes drained and chopped
- Kosher salt and freshly ground black pepper to taste
- ¾ cup heavy cream
- 1 1-pound box penne
- 1 cup grated Parmesan cheese plus more for serving
- Fresh basil for garnish
- Pasta Bake Variation
- 16 ounces whole-milk ricotta cheese
- 8 ounces mozzarella cheese torn
Instructions
To Serve Traditionally
- In a large saucepan, melt butter over medium-low heat. Add garlic and red pepper flakes, stirring until fragrant, about 5 minutes.
- Pour in vodka and bring to a simmer. Reduce by one-third, cooking for 2–3 minutes.
- Stir in crushed tomatoes, sun-dried tomatoes, and a pinch of salt and pepper. Simmer over medium heat for 10–15 minutes, stirring occasionally.
- Puree the sauce using an immersion blender (optional) for a smoother consistency. Stir in heavy cream and adjust seasoning as needed.
- Cook penne according to package directions until al dente. Drain and toss the pasta with the sauce and Parmesan cheese.
- Serve immediately, garnished with basil and extra Parmesan.
To Make a Pasta Bake
- Follow steps 1–4 above to prepare the sauce. Preheat oven to 425°F (220°C).
- Combine ricotta cheese with ½ cup of heavy cream in a bowl.
- In a 9×13-inch baking dish, layer half the cooked penne with half the sauce. Spread the ricotta mixture evenly over the pasta, followed by the remaining pasta and sauce.
- Top with torn mozzarella cheese. Bake for 30–40 minutes, or until the top is lightly browned.
- Garnish with basil and Parmesan before serving.
Notes
- To make the sauce kid-friendly, slow simmering removes the alcohol, leaving just the rich flavor.
- Use high-quality tomatoes for the best results—San Marzano tomatoes work exceptionally well.
- This dish can be made ahead and reheated, especially the pasta bake version.
Tried this recipe?Let us know how it was!